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MA brew day Saison
inspectord wrote:
Could anyone tell me if there is a brewery that sells a Sasion so I can taste test to see if its something I may want to brew.The way the recipe spells out it should tast great.
Though I can't recommend a saison for you, check out Beeradvocate.com. Search for "saison" and you'll get pages and pages of saison beers with reviews.
inspectord wrote:
Could anyone tell me if there is a brewery that sells a Sasion so I can taste test to see if its something I may want to brew.The way the recipe spells out it should tast great.
Saison Dupont is awesome......
thirsty wrote:
Thanks again for the recipe! It took 3rd place in the Brew Free or Die comp saturday. I sure wish I saved some more, 1 bottle left. Maybe I'll crack that while I read the scoresheet.
My Triple IPA placed second in the IPA category, apparently 112 IBU's isn't enough to take 1st- HA!
Congrats on the 3rd place! Was that a 3rd in the BOS or in the Saison category? Nice to see that this award winning recipe can be replicated to win more awards! Cheers!
I just want to put Thirsty's win in perspective.
He earned 3rd place in the Belgian and French Ale catagory, against over 30 other entries.
The second largest catagory was American Ale with 26. Most catagories, including IPA (which is usually a large catagory), only had 8-10 entries in each.
So getting a third place in this catagory is pretty meaningful...IMO.
Good work Thirsty on the brewing.
And thanks again to Wade and Michael for introducing us to the recipe originally. (Which pulled second in the Best of Show Round at the Boston Homebrew Comp last year I believe)
brewchez wrote:
Good work Thirsty on the brewing.
Thanks for the kind words Mike.
I think the real winner here is Wade's recipe. I have been brewing so many different styles, I really want to nail down 4 house beers and just brew those in rotation. When it comes to the saison, I think each time it enters the rotation I will try a different yeast strain, and see what type of flavor tweakings can maximize a nice simple, already perfect recipe. If anyone else feels like messing with different strains and posting tasting differences- I feel this could be fun. I have also toyed with dropping some of this on brett, and shooting for like a Flemish Primitive type of flavor. Did I catch your attention Mike with the brett?
So some more recent great accolades for this recipe.
I recently judged (previous post in the Pub) this saturday, BSing with one of the nationally ranked BJCP judges, he mentioned how sometimes you hit a beer that is crafted better than anything you could possibly buy off the shelf. He noted one example of a saison from the BHC this spring, and I said Wade and Michael's saison? And he said that is the one. One of the best beers he has ever tried, and when I told him of my entry in the NERHC in ME, he knew of the exact beer in that one as well, and told me about how they had to split up the category to a mini BOS because there were so many entries.
Once again, this is a simple but awesome recipe, and it is in the future rotation, and I will be ordering ingredients tomorrow or next week.
Once again 1n1m3g, thanks for the recipe and the opportunity to sample it a couple times.
I wish I could judge....but my nasal passages are so beat up from being punched in the face so many times...ok, so maybe not punched repeatedly, but I've had my fair share of fights in the day...the annual Winter nosebleeds are certain to start anyday now.....
ricka182 wrote:
I wish I could judge....but my nasal passages are so beat up from being punched in the face so many times...ok, so maybe not punched repeatedly, but I've had my fair share of fights in the day.....
When she says she's not interested...she's not interested man!
Wow, I didn't realize my beer was famous... I'm just glad that everyone likes it. As a matter of fact, I was rummaging around my basement beer collection the other day and found one lone bottle of this Saison. I'm gonna have to try it out again sometime soon!
1n1m3g wrote:
I was rummaging around my basement beer collection the other day and found one lone bottle of this Saison. !
I don't know man, sounds to me like it might be contaninated by now. Ya know what that means, send it to me, I'll have it tested and if it is OK and there is any more left, I'll be sure to send it back.
Some dick had to pipe up and say it, figured I'd be the first.
I don't remember getting my share of the batch we made on that brewday. You'll be hearing from my lawyer.
Wow, this recipe sounds amazing. I just saved it on my computer so I can try it after a little expirience brewing all grain... I'm kinda new. This is one of my favorite styles so thats how I found this recipe.
Is 80F a ballpark temperature for the later period of fermentation? If so is there a range you can give me of safe or prefered temperatures? I'm asking becuase as of right now it seems my only method of obtaining a higher temp is throwing it in the garage. The downside is I'm from Chicago. The high temp this thursday was 85.. the high temp for today is about 47, so there are no gauruntees. If I watch it closely in the summer I could probably keep it in a window of about 75-90 just by moving it from indoors to the garage to try and maintain a temp. Would this be acceptable?
If 80 degrees is more strict, what were your guys methods of keeping a steady temperature?
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